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This hearty slow cooker chili is a comforting, protein-packed meal made with lean ground beef, beans, tomatoes, and warm spices. It’s rich in flavor, easy to prepare, and perfect for feeding a crowd or prepping ahead for busy weeknights. Let your slow cooker do all the work while the bold flavors develop into a thick, satisfying chili.

Ingredients

2 lbs lean ground beef (90/10 or 93/7)
1 large onion, diced
3 garlic cloves, minced
2 tsp ground cumin
2 Tbsp chili powder
1 tsp garlic powder
1 tsp dried oregano
1½ tsp salt, or to taste
½ tsp ground black pepper
1 (15 oz) can black beans, drained and rinsed
2 (15 oz) cans kidney beans, drained and rinsed
2 (15 oz) cans diced tomatoes, with juice
1 (10 oz) can diced tomatoes with green chiles, with juice
2 (15 oz) cans tomato sauce

Instructions

Brown the Beef:
In a large skillet over medium-high heat, cook the ground beef for 4–5 minutes until it begins to brown and release its fat. Break it apart using a spatula as it cooks.
Add Onion and Seasonings:
Stir in the diced onion and cook for another 4–5 minutes until softened. Add the garlic, cumin, chili powder, garlic powder, oregano, salt, and pepper. Stir and cook for 30 seconds to bloom the spices.
Transfer to Slow Cooker:
Pour the beef mixture into a 6-quart slow cooker.
Add Remaining Ingredients:
Stir in the black beans, kidney beans, diced tomatoes, diced tomatoes with green chiles, and tomato sauce.
Cook:
Cover and cook on high for 3–4 hours or low for 6–8 hours, stirring occasionally. Taste and adjust seasoning as needed before serving.

Why You’ll Love This Recipe

Effortless and hands-off: Just brown the beef, then let your slow cooker handle the rest.
Flavor-packed: Bold spices, tender beef, and savory tomato base.
Meal-prep friendly: Makes a big batch and tastes even better the next day.
Customizable: Adaptable to your preferred level of spice and ingredients.

Tips

For extra flavor, brown the beef until it’s deeply golden.
Drain beans well to avoid watering down the chili.
If your chili is too thick, add a splash of broth or water.
Stir occasionally if your slow cooker runs hot on the sides.

Variations and Substitutions

Spicy version: Add cayenne pepper or chopped jalapeños.
Vegetarian: Swap beef for plant-based meat or extra beans and veggies.
Other meats: Ground turkey, chicken, or sausage work well.
Low-carb: Skip the beans and load it with bell peppers, mushrooms, or zucchini.

FAQs

Can I cook this chili on the stovetop instead?
Yes! Simmer everything in a large pot over low heat for 1–1½ hours, stirring occasionally.

How long does it keep?
Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

Can I make this ahead of time?
Definitely. This chili tastes even better the next day as the flavors continue to develop.

Serving

Serve hot in bowls with your favorite toppings like shredded cheese, sour cream, chopped onions, jalapeños, or fresh cilantro. Offer warm cornbread, tortilla chips, or a green salad on the side.

Suggestions

Use leftovers for chili dogs, nachos, baked potatoes, or stuffed bell peppers.
Make a double batch and freeze half for future meals.
For a smoky flavor, add a pinch of smoked paprika or a spoonful of chipotle in adobo.